Steamed vegetarian dumplings

Current rating: 4 (3 ratings)
Serves 4
Prep 15
Cook 20
Making dumplings is the perfect way to get nimble fingers moving! Challenge yourself by filling and folding your own dumplings to share with the whole family.

Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 


 

Description

Making dumplings is the perfect way to get nimble fingers moving! Challenge yourself by filling and folding your own dumplings to share with the whole family.

Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 


 
For the dumplings:
  • 400g button mushrooms, thinly sliced
  • 1 carrot, grated
  • 4 spring onions, thinly sliced
  • 2 garlic cloves, finely grated
  • ½ thumb-sized piece of ginger, finely grated
  • ½ bunch of chives, finely chopped
  • ¼ bunch of coriander, leaves and stems finely chopped
  • 1 tbs reduced-salt soy sauce
  • 1 tsp sesame oil
  • 30 small square dumpling wrappers 
For the dipping sauce:
  • 2 tbs reduced-salt soy sauce
  • 1 tbs rice wine vinegar
  • 1 tsp chilli sauce

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat olive oil in a large frypan over medium-high heat. Cook mushrooms for 3-4 minutes or until golden brown. Add carrot and spring onion and cook for 1-2 minutes or until softened. Stir through garlic and ginger and cook for a further minute or until fragrant. Remove from heat and stir through chives, coriander, soy sauce and sesame oil. Set aside to cool. 
  2. Serve dumplings with dipping sauce.
  3. Meanwhile, make the dipping sauce. Stir together soy sauce, rice wine vinegar and chilli sauce.
  4. Place a steamer lined with baking paper over simmering water. Cook dumplings in batches for 15 minutes or until wrappers are tender and filling inside is warm.
  5. Place dumpling wrappers on a flat surface. Spoon two tsp of mushroom mixture onto one half of a wrapper. Brush edges with cold water before folding over. Press edges together to seal. Hold dumpling in your hand, middle point of the triangle pointing upwards. Placing your thumb in the middle and fold the other points over the top. Press to seal points together. Repeat with remaining wrappers and mushroom mixture.
  6. Place a steamer lined with baking paper over simmering water. Cook dumplings in batches for 15 minutes or until wrappers are tender and filling inside is warm.
  7. Meanwhile, make the dipping sauce. Stir together soy sauce, rice wine vinegar and chilli sauce in a small bowl. 
  8. Serve dumplings with dipping sauce

Nutrition Information